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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What does vitamin C aid in?
(a) Collagen replacement.
(b) Good digestion.
(c) High metabolic rates.
(d) Blood sugar replacement.

2. What is egg made from?
(a) Bacteria.
(b) A foetus.
(c) Sugar and salt.
(d) A living germ cell.

3. What did Louis Pasteur invent in the 1860s?
(a) Whipping treatment.
(b) Pasterised treatment.
(c) Heat treatment.
(d) Skimming treatment.

4. From what kind of cream is ice cream made?
(a) Dry cream.
(b) Sugared cream.
(c) Whipped cream.
(d) Salted cream.

5. Which of the following liquids can one use to poach a fish?
(a) Wine.
(b) Water.
(c) Vodka.
(d) Beer.

6. What often turns brown after cutting them?
(a) Asparagus.
(b) Carrots.
(c) Potatoes.
(d) Artichokes.

7. What is the best way to cook thin fish?
(a) Roasting.
(b) Grilling.
(c) Baking.
(d) Frying.

8. What is margarine made from?
(a) Milk.
(b) Animal fat.
(c) Vegetable oil.
(d) Olive oil.

9. Why are tomatoes generally considered a fruit?
(a) They have low sugar content.
(b) They have the coloring of a vegetable.
(c) They have are savoury product.
(d) They have high salt content.

10. What is an egg's shell formed from?
(a) Bone marrow and ligaments.
(b) Whitish membrane and protein cells.
(c) Minerals and lactic acid.
(d) Calcuim carbonate and protein.

11. From what kind of crystals is ice cream made?
(a) Salt.
(b) Cream.
(c) Ice.
(d) Sugar.

12. Which of the following was an early method of preserving meat?
(a) Freezing.
(b) Canning.
(c) Taping.
(d) Drying.

13. What kind of vitamin do fish and shellfish contain?
(a) Vitamin C.
(b) Vitamin A.
(c) Vitamin D.
(d) Vitamin B.

14. What method of preparing eggs does the author not recommend?
(a) Frying eggs.
(b) Boiling eggs.
(c) Poaching eggs.
(d) Scrambling eggs.

15. What is the name of the bacteria in milk?
(a) Lactococcus.
(b) Coccoonus.
(c) Lictineous.
(d) Hembrane.

Short Answer Questions

1. What changes the pigmentation in fruits and vegetables?

2. What does the lactic acid in cheese convert sugar to?

3. What is the most frequently used of the unfermented dairy products?

4. What kind of food does Chapter Five examine?

5. What does drying the meat prevent from growing?

(see the answer keys)

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